Dec 122012
 

Chocolate chip cookies.  The old standby dessert.  Most people like them, and there are a million recipes out there for them.  A favorite in our house is my mom’s version, which includes pecans and toffee.  Try as I might to make them, they always spread out really thin on the cookie sheets.  They’re still delicious, but they certainly aren’t pretty.
While browsing Pinterest several months ago I stumbled across a browned butter chocolate chip cookie recipe that I had to try.  It starts off with melted browned butter, which alleviates the whole “Is the butter soft enough or is it too soft?” debate that I face when making my mom’s recipe.  I love that!  This recipe comes together nicely, and the cookie dough is delicious! (I laugh in the face of salmonella!)

If you’re looking for a good cookie recipe that’s almost as good as my mom’s, you’ll want to try this one!

Browned Butter Chocolate Chip Cookie

Browned Butter Chocolate Chip Cookies

Ingredients:

  • 2 sticks unsalted butter
  • 2 ¼ cups  flour
  • ½-1 teaspoon salt
  • 1 teaspoon baking soda
  • ¼ cup sugar
  • 1 ¼ cups brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons cream (whole milk or evaporated milk can be substituted in a pinch)
  • 2 teaspoons vanilla extract
  • 1 ½cups  chocolate chips  (I use dark, semi sweet and milk chocolate chips)
  • Sea Salt to top, if desired

Directions:

1.  Preheat oven to 375°. Melt  butter on stovetop over medium low heat.  Watch it carefully so it doesn’t burn.  Remove from heat when it turns brown. Sift together flour, salt and baking soda in a small bowl and set aside.

2. Pour browned butter into a mixing bowl.  Add sugar and combine with mixer on medium speed.  Add egg, yolk, cream and vanilla and mix until well combined.  Incorporate the flour mixture until well combined.  Stir chocolate chips in by hand.

3.  Scoop cookie dough with a teaspoon and place on a baking sheet.  (I use a Silpat on top of my baking sheet because it’s fabulous.)  Sprinkle with just a pinch of sea salt.  Bake for 9-10 minutes, or until the cookie is slightly browned along the edge.

4.  Remove, cool for a minute and eat!

5.  If you follow the recipe above, the Weight Watcher’s Point Plus breakdown is 3PP per cookie (based on 48 cookies).  Not too shabby for a dessert that uses real butter, cream and sugar!

 

Variations:  Just a quick note to say that tonight I didn’t have any cream, so I used some Salted Caramel Mocha creamer by International Delight.  I didn’t taste the mocha flavor, but it did kick up the saltiness of the cookie.  Yum!